Topic started by Mrs.Mano (@ 195.229.241.234) on Sat Nov 23 03:55:19 .
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Dear hubbers,
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Responses:
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- From: rvm (@ ac0.emirates.net.ae)
on: Sun Jan 11 10:41:32 EST 2004
Dear Mrs.Mano,
Thanks a lot for yr explanation about seeraga samba rice cooking.Please post me mixed veg pongal curry recipe.
WISH YOU HAPPY PONGAL.
BYE.
Megalavairamani
- From: Mrs.Mano (@ 195.229.241.164)
on: Mon Jan 12 10:20:04 EST 2004
Dear Megalavairamani!
Thanks for the Pongal greetings. I wish you also a very happy Pongal!
Here is the recipe for Pongal Kuzhambu.
PONGAL KUZHAMBU:
Cook 1 cup of red gram dhal in a cooker. Soak a small orange size of tamarind in warm water. Extract the juice after ½ hour. Dry fry 1 handful of boiled rice, 1 tbsp raw rice, 1sp cumin seeds, 1sp peppercorns and 1sp aniseeds to a nice brown colour. Grind them to a nice powder. For this kuzhambu, 6 important vegetables are needed. Add One handful of chopped tomatoes, one handful of avaraikkai[cut into 1” pieces], one handful of red pumpkin pieces[cut into 1” pieces], 2 handfuls of sweet potatoes[cut into 1” pieces], one handful of brinjal pieces[cut into medium pieces], 3 raw bananas[cut into cubes] and most importantly 2 cups of mochaikkai in a cooking vessel and add enough water to cover it. Cook them with enough salt and 11/2 sps turmeric powder. When the vegetables are half done, add the tamarind juice, 2tbsps chilli powder and 11/2 tbsp coriander powder. After cooking them for some minutes add the dhal and mix well. Again cook for a few minutes. Now add the powder and mix well. Add 1 cup of shredded coconut and mix well. Cook under slow fire for 5 minutes. Garnish with curry leaves.
- From: rvm (@ 195.229.241.164)
on: Mon Jan 12 14:41:05 EST 2004
lots of Thanks Mrs.Mano, for your swift response. I will surely try it and let you know the feed back. bye.
- From: kals (@ cpe-66-168-113-129.ma.charter.com)
on: Mon Jan 12 20:11:19 EST 2004
Hi Mrs mano,
Iam from US(boston).I read all ur recipes.Iam planning to try one by one.I have asked about the paruppu podi 2 days back.But u did'nt reply.So i tried hemanth's gun powder and it came out very well.Can u give us some special pongal recipes.Thanks and HAPPY PONGAL TO U AND UR FAMILY.
from
kals
- From: Mrs.Mano (@ 213.42.2.8)
on: Tue Jan 13 05:40:59 EST 2004
Hello Kals!
Welcome to the Forumhub.
I am sorry that I have forgotten to post the recipe you have asked. Anyhow you have tried a nice recipe.Mr.Hemant's gun powder is a delicious one which is a favourite recipe in our home.Here I am posting two varieties on Paruppu podi.
And thank you very much for yr nice greetings. I also wish you and yr family a very happy Pongal! I am also posting here the recipes of Sarkarai pongal and ven pongal which you have asked.
PARUPPU PODI-1:
Dry fry 1 cup of thuar dal to a light golden colour. In a little oil, fry a small piece of asafoetida, and then take it away. Then in the same oil, fry 10 red chillies and then fry 1/2 cup of pottukadalai to a golden brown colour. Dry fry one handful of shredded coconut to a light brown colour. Grind all the fried ingredients with enough salt to a fine powder.
PARUPPU PODI-2:
Dry fry 1/2 cup of tuar dal and 1/2 cup of Bengal gram separately to a light golden colour. In a little oil fry a small piece of asafoetida and 8 red chillies. Grind all the ingredients with enough salt to a fine powder.
SARKKARAI PONGAL:
Fry 1/4 cup of split green gram dhal in a kadai with 1sp ghee to a light brown colour or until a nice aroma floats on the air. Soak this dhal with 1 cup of raw rice in water for 1 hour. Soak 2tbsps almonds in hot water and then remove the skins. Slice them nicely. Fry the almond slices, 2tbsps split cashew nuts, and 2tbsps seedless raisins separately in ghee. Fry 2tbsps shredded coconut in a tbsp of ghee. Soak a pinch of saffron in ¼ cup of warm milk. Crush 2 cups of jaggery . .Pour enough water to cover the jaggery. Let it boil. Make a thin syrup of it and put off the fire. Pour 3 cups of water and 2 cups of milk [full cream] in a cooking vessel. Let it simmer on heat. When the simmering starts, add the rice and the dhal. Cook under medium flame. When they are almost cooked, add the jaggery syrup and mix well. Again cook for a few minutes. Now add all the remaining ingredients and ¼ cup of ghee. Mix well and cook until the pongal is set well.
VEN PONGAL:
Soak 1 cup of raw rice for ½ hour. Boil 3 cups of water and 2 cups of full cream milk in a cooking vessel. When it starts simmering, add the rice to it and cook on a medium flame until the rice is almost cooked. Add 1 cup of shredded coconut and a little salt. Mix well and cook until it is done.
[This ven pongal is eaten with sweet thick curd which is prepared from cow’s milk. In villages, the remaining pongal is immersed in water and kept overnight in the same mud vessel. In the morning it will be a heavenly taste to eat this with sweet curd and one day old pongal kuzhambu. ]
- From: Mrs.Mano (@ 213.42.2.8)
on: Wed Jan 14 00:46:00 EST 2004
I wish a very HAPPY PONGAL to all the friends in the forumhub!!!
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Wed Jan 14 07:12:51 EST 2004
Thank you Mrs.Mano. Wishing you & ur fly. a Happy Pongal too.
- From: kalyani (@ ac1.emirates.net.ae)
on: Wed Jan 14 08:33:33 EST 2004
Dear Mrs. Mano,
Can you please tell me your web site address if u have one? I am really enjoying your recipes. Thanks in advance.
kalyani
- From: Mrs.Mano (@ 195.229.241.164)
on: Wed Jan 14 10:05:10 EST 2004
Dear Kalyani!
Thanks for enjoying my recipes. Regarding my website-my friend is working on it and it will take some time to complete it.
- From: Mrs.Mano (@ 195.229.241.164)
on: Fri Jan 16 13:05:25 EST 2004
I am going to post some recipes on RASAM VARIETIES:
JEERAKA RASAM. [CUMMIN RASAM]
Soak 1tbsp thuar dal in a cup of water for 1 hour. Soak a small lime-sized tamarind in water for 1/2 hour and then extract its juice. Grind the dal with 1 red chilli, 1sp cumin seeds, 1 1/2 cups of chopped tomatoes and a few curry leaves coarsely. Add the tamarind extract to this ground masala with enough water, salt and 1sp turmeric powder. Heat a kadai and pour 1sp ghee and 1sp oil. When the oil becomes hot, add 1sp mustard seeds. When they splutter add 1 small piece of asafoetida and stir for a few seconds. Then add the prepared rasam and allow it to simmer for 4 minutes.
PARUPPU RASAM:
Soak a big lime-sized tamarind in water for 1/2 hour and then extract its thick juice. Cook 2 to 3tbsp of thuar dal in the pressure cooker. Pour this cooked dal in a small bowl. Add 2 crushed tomatoes[1 cup], 5 crushed garlic flakes, 2 slit green chillies, a small piece of asafotida, 2tbsp chopped coriander leaves, 1sp turmeric powder and a few curry leaves to the dal and crush all these ingredients with yr fingers finely. Then add the tamarind extract with enough water and salt. Heat a kadai and pour 1tbsp gingelly oil. When the oil becomes hot, add 1sp mustard seeds. When they splutter pour the prepared rasam. When the rasam begins to simmer, allow it to simmer only for a minute.
.
- From: LT (@ dhcp-0-2-e3-5-ca-b1.cpe.townisp.com)
on: Fri Jan 16 14:08:22 EST 2004
Hello Mrs. Mano,
could you please post a recipe for thengai burfi and a recipe for tofu. Thanks.
- From: Kamakshi (@ 195.229.241.167)
on: Fri Jan 16 15:32:21 EST 2004
Dear Mrs.Mano,
The same day that I read your posting, I made the microwave potatoes and it came out excellent! We all relished it very much. Thanks so much for the recipe & for your advice on iron vessel cleaning.
Recently I had chappathis at a restaurant (Sangeetha) and they were extremely...soft, like hankies. My friends suggested that dalda was used (but they were not oily) or that the dough was microwaved while kneading. Is this the secret for the softness in hotel chapathis or can we get same softness in home also?
Thanks,
Kamakshi.
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Fri Jan 16 18:20:52 EST 2004
Hi Mrs.Mano,
This time, I wanted to try different recipe for sarkarai pongal, so, did try yours.
I recollected my mother's sarkarai pongal which I had a long time back. Your recipe was simply superb, as always it is. Adding saffron color-that is a really good idea which I have not heard about it.
I have a question-for ven pongal or sarkarai pongal, why we are frying dhal alone, instead, why dont we fry both the rice and dhal ?
Thanks anyway, bye
- From: Mrs.Mano (@ 195.229.241.164)
on: Sat Jan 17 14:19:55 EST 2004
Dear LT!
I will post the recipes for Coconut Burfi and a tofu dish soon.
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